My first draft for this article was a bit rough. I called the cake you can see an “accident” which is not true. The story of this cake is not based on an accident – it is based on stupidity. My own stupidity… ;) Let me tell you why. But first, take a look at this delicious Lemon Ricotta Polenta Cake with Cherries and try not to drool on your mobile or your keyboard :P
I get my inspiration for new recipes from many different sources. My favorite thing to do is to travel and try delicious food all around the world. Some time ago we ended up in Italy for some days and as you probably all know Italians are really good when it comes to “dolci” aka. sweet stuff ;) I guess everybody knows Italy’s classic dessert: Tiramisu! So good! But that is not the only thing they do well – pastries and cake are also really good in Italy. So we went to this little coffee shop for an espresso and had some “Migliaccio” with it – that’s a very simple cake with citrus and semolina… boy that was delicious ;)
Well – at home I was looking for Migliaccio recipes and I found one that seemed nice so I got all the ingredients (at least I thought so) and started to mix the everything together. When I was about to weight the semolina for the cake, I noticed that I did not have enough – just 50 grams instead of 250 grams. Of course, it was a Sunday and all stores that could sell it were closed, so I had to improvise and use polenta instead. I had to adjust some of the ingredients and tweak here and there – I also added some cherries I had at home since I was messing everything up anyways :P When saw the finished cake and tried it, I noticed I did not really mess up. The cake turned out pretty awesome. Nice lemon flavor with the cherries, fluffy and light… seems polenta works really nice instead of the semolina :P
Instead of a Migliaccio, I created a new Ricotta Polenta Cake with Lemon and Cherries. For my diet it has a bit too much sugar – next time I gonna replace some of the sugar with xylitol – then I can eat a bit more without being worried my blood sugar level is going berserk :P
Well, this is not the first polenta cake I made (probably that’s the reason why I was not worried too much replacing the semolina) – these kinds of cakes are in general pretty awesome. If you want to try something else, you should take a look at my other recipes: for example the Polenta Cake with Mascarpone and fresh Figs, this Polenta Bundt Cake with Lemon and Orange Blossom Water or maybe this Polenta Cake with Lemon and Lavender – all very nice!
INGREDIENTS / ZUTATEN
17 oz. (500g) fresh cherries, washed and pitted
6 tbsp. water
2 tbsp. lemon juice
1/2 tsp. vanilla extract (optional)
1/3 cup (70g) sugar
2 tbsp. (15g) cornstarch
For the cake:
16.9 fl. oz. (500ml) water
1 cup (240ml) milk
1/4 cup (60g) butter
1 1/4 cups (200g) polenta
1/4 cups (50g) semolina
1 cup (200g) sugar
1 cup (250g) ricotta cheese
4 large eggs
2 tbsp. limoncello
zest of 1 organic lemon
confectioners’ sugar for dusting (optional)
500g Kirschen, gewaschen und entsteint
6 EL Wasser
2 EL Zitronensaft
1/2 TL Vanille Extrakt
2 EL (15g) Speisestärke
Für den Kuchen:
4 Eier (L)
2 EL Limoncello
Abrieb von 1 Bio-Zitrone
Puderzucker zum Bestäuben (optional)
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 375°F (190°C). Grease and line an 8 inches (22cm) springform tin and set aside. Add the water, milk, and butter to a large pot and bring to a boil. Add the polenta and semolina and stir in. Let bubble 1-2 minutes until thickened. Remove from the heat. In a separate bowl mix the sugar, ricotta cheese, eggs, limoncello, and lemon zest until well combined. Gradually add to the pot with the polenta mixture and mix until well combined. Pour the batter into the prepared baking tin and smooth out the top. Add some of the cherries on top and press a bit into the batter – save the rest for later. Bake for 38-40 Minutes – the top should have a slight golden color. Take out of the oven and let cool down on a wire rack.
3. Remove the cake from the tin and place on a serving plate and dust with some confectioners’ sugar if you like. Stir the cherry topping – if it dried out too much, add some hot water and mix until smooth. Top the cake with the cherries and serve.
2. Den Ofen auf 190°C (375°F) vorheizen. Eine 22cm (8 inches) Springform einfetten, mit Backpapier auslegen und zur Seite stellen. Das Wasser zusammen mit der Milch und Butter in einen großen Topf geben und aufkochen lassen. Die Polenta und den Grieß dazugeben und unterrühren. Für 1-2 Minuten blubbern lassen, bis die Masse schön andickt. Vom Herd ziehen. In einer separaten Schüssel den Zucker mit Ricotta, Eiern, Limoncello und Zitronenabrieb verrühren. Diese Mischung nach und nach zum Topf mit der Polenta dazugeben und verrühren, bis eine homogene Masse entsteht, dann in die vorbereitete Form füllen und glatt streichen. Ein paar der Kirschen in den Teig drücken (der Rest kommt später oben drauf) und dann für 38-40 Minuten backen – der Kuchen sollte eine leicht goldene Farbe bekommen haben. Aus em Ofen holen und auf einem Kuchengitter abkühlen lassen.
3. Den Kuchen aus der Form lösen und auf eine Servierplatte setzen. Mit Puderzucker bestreuen (optional). Das Kirschtopping noch einmal durchrühren – sollt es zu fest geworden sein, noch etwas heißes Wasser unterrühren – und dann auf den Kuchen geben.
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Here is a version of the recipe you can print easily.Print
Lemon Ricotta Polenta Cake with Cherries
- Prep Time: 30m
- Cook Time: 40m
- Total Time: 1h 30m
- Yield: 10
- Category: Cakes
- Cuisine: Italian
Delicious summer cake made with polenta and ricotta, topped with fresh cherries… so good I do not want to share ;)
Keywords: polenta, cake, lemon, limoncello, cherries, ricotta
Can I use all polenta, and omit the semolina, so as to make it gluten free?
Haven’t tried it but I think it should work.